Zaatar Chicken Or Eggplant And Hummus With Israeli Salad Recipes

ZA'ATAR CHICKEN OR EGGPLANT AND HUMMUS WITH ISRAELI SALAD

Steps:

• For the za'atar spice blend: Combine spices for za'atar in small plastic container. Cover and shake to combine.
• For the chicken or eggplant and hummus: Salt eggplant planks if using, drain and press on a kitchen towel or pound chicken breast cutlets and tenders on gel board to 1/8 inch thick if using. Season the chicken with salt and pepper. Season eggplant or chicken with za'atar lightly on both sides.
• Heat a cast-iron skillet or griddle or large nonstick pan over medium high heat. Spray pan with oil and, working in batches, place eggplant or chicken in the pan and cook until brown and tender, about 3 to 4 minutes. Flip and cook another 3 to 4 minutes, then remove and transfer to a platter. Slice into strips when ready to serve.
• To make the hummus, in a food processor bowl, combine chickpeas, tahini, garlic, lemon juice, EVOO, 3 tablespoons za'atar and cumin. Process until smooth and add water if needed to thin. Transfer to a bowl.
• For the Israeli salad: Combine pickles, cucumbers, tomatoes, onions and herbs in a bowl. Add lemon juice, EVOO, salt and red or black pepper and toss to combine.
• Serve eggplant or chicken on platter with salad, hummus and pita bread.

OVEN-ROASTED ZA'ATAR CHICKEN BREASTS

Steps:

• Pound chicken breasts to a 1-inch thickness for even cooking. Place in a large resealable plastic bag.
• Combine 2 tablespoons za'atar seasoning, lemon juice, olive oil, and garlic in a small bowl. Pour mixture over the chicken and toss to coat evenly. Seal the bag and refrigerate for 2 to 8 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Place chicken breasts on the prepared baking sheet and sprinkle with remaining za'atar seasoning.
• Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 23 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt.

ZA'ATAR CHICKEN WITH ORANGE ISRAELI COUSCOUS

Steps:

• Preheat oven to 350°F.
• Season chicken breasts with salt and pepper then rub the za'atar spice on both sides.
• Heat up half the oil in a large sauté pan and sear chicken well, approximately 4-5 minutes per side until browned on each side.
• Transfer chicken breasts to oven-proof pan and keep warm. Do not allow the meat to dry out.
• Return the skillet to the stove top and add the wine to deglaze; boil 1 minute.
• Add the chicken stock and return to boil.
• Immediately add the couscous. Cover skillet tightly and remove from heat.
• Keep skillet covered 5 minutes or until liquid is absorbed.
• Meanwhile, in a bowl combine the reserved 2 tablespoons olive oil, orange juice, zest, cumin and cilantro.
• Stir into the couscous, tossing in the pine nuts and orange segments. Fluff with a fork.
• Season with salt and pepper to taste, if necessary.
• Transfer the couscous to a platter and place the chicken breasts on top.
• Serve with warm pita bread, tzatziki and imported olives.

NIGELLA'S ZA'ATAR CHICKEN

Steps:

• In large mixing bowl or resealable plastic bag, combine chicken, oil and za'atar. Rub spices and oil all over chicken pieces. Cover (or close) and refrigerate 2 hours to overnight.
• Transfer chicken to baking sheet, skin side up. Roast in preheated 425°F oven 45 minutes.
• Sprinkle with salt.

CRISPY ZA'ATAR CHICKEN PILAF WITH POMEGRANATE

Steps:

• Toss together the chicken thighs oil, 1 tsp salt, garlic and lemon juice in a large bowl. Cover and chill for at least 1 hr, or up to 12 hrs.
• Heat the oven to 180C/160C fan/gas 4, and heat a frying pan over a high heat. Fry the chicken, skin-side down, for 5-7 mins, or until golden and crisp. Transfer to a baking tray and sprinkle with the za'atar, then roast for 10 mins.
• For the rice, heat the oil and butter in a large, shallow casserole or frying pan over a low-medium heat. Fry the onions with a pinch of salt for 15 mins until caramelised and sticky. Stir in the rice, stock, pistachios and chilli flakes. Season. Arrange the roasted chicken thighs on top of the rice, and pour over any roasting juices from the tray. Cook in the oven for 45 mins, or until the rice is tender. Remove from the oven, cover and rest for 5 mins.
• Scatter the chicken pilaf with the pomegranate seeds and parsley, then serve in shallow bowls.

ZA'ATAR CHICKEN SALAD WITH LEMON-TAHINI DRESSING

Steps:

• Mix 2 tablespoons lemon juice, olive oil, za'atar, garlic, salt, and pepper together in a gallon-sized plastic zip-top bag. Add chicken tenders and refrigerate, turning occasionally, 30 minutes to 12 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken tenders on the grate, reduce heat to medium, and cover. Grill until an instant-read thermometer inserted into the thickest part of a tender registers 165 degrees F (74 degrees C), 4 to 5 minutes per side.
• Remove chicken from grill and let rest. Prepare the salad in the meantime; place romaine pieces in a large bowl and add tomatoes, bell pepper, cucumber, and carrot.
• Combine lemon zest and juice, tahini, water, garlic, and date in the bowl of a mini food processor or a blender. Pulse several times, adding water by tablespoons if necessary, until desired consistency is achieved. Season with salt and pepper. Pour dressing into the salad bowl and toss.
• Divide salad between plates. Slice each chicken tender crosswise into 1/4-inch slices and place over the salads. Garnish with chives and mint.